This shrimp stroganoff recipe is a definite winner. Especially if all the ingredients appeal to you. I've gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I've subbed frozen green peas for the roasted red bell peppers.
Ingredients
- shrimp: 1 pound (peeled and deveined, fresh)
- olive oil: 1 Tbsp
- Cajun seasoning: 1 Tbsp
- ounces fettuccini pasta: 6 piece
- butter: 1 Tbsp
- mushrooms: 3 cups (sliced, fresh)
- shallots: 1 Tbsp (chopped)
- chicken broth: 0.66667 cup
- sour cream: 0.5 cup
- cornstarch: 1 Tbsp
- chicken broth: 1 cup
- roasted red bell peppers: 1 jar (7 ounce jar)
- capers: 1 Tbsp (drained)
Metric Conversion
Stages of cooking
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Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp. Cook until shrimp turn pink, about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
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In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
